3-4 tbsp mild curry powder
¼ cup chutney
6 cardamom pods
1 can chopped peeled tomatoes
1 can coconut cream
1 cup chicken stock
1-2 onions, sliced
3 x potatoes (NOT FOR THOSE BANTING, TAKE OUT BEFORE EATING)
Salt & pepper
- Mix the first 3 ingredients together in a bowl or jug.
- Par boil or par microwave the potatoes.
- Place the onions, chicken & potatoes in a large casserole dish and season.
- Pour sauce over and bake for 45-60 minutes at about 180 C or until chicken is tender and veggies are cooked through.
Nutritional Info:
Servings: 8
Total Fat 15 g
Sodium 304 mg
Potassium 491 mg
Total Carbohydrate 12 g
Dietary Fiber 5 g
Sugars 5 g
Protein 28 g